DESI STYLE TUNA SALAD

A light, fresh and easy Tuna Salad that goes well in a brunch. Skip the mayonaisse, and its also healthy.

Ingredients:

• A can of Tuna in brine,
• Hung Curd / Greek Yoghurt - A cup or so,
• Black Olives - a handful, chopped,
• Red Onions - 1 large, or 2 small, chopped up,
• Coriander Leaves - chopped, a handful,
• Fresh Red Chillies - 2 or so, deseeded and finely chopped,
• Salt and Pepper,
• Tobasco, or any other Hot Sauce,
• Cucumber - 1, deseeded and chopped (optional),
• Tomato - 1, deseeded and chopped (opyional),
• Roasted Cumin Powder - 1 tsp.

Method:

• Drain the tuna through a sieve. You may wash it under running water, and drain completely.
• In a bowl, mix the yoghurt with the olives, onions, coriander leaves, and chillies.
• Flake and add the Tuna, and mix it through.
• Season with salt and pepper. Add a dash of Tobasco / hot sauce (to taste).
• Mix in the cucumber and tomato (if using).
• Finally, add the roasted cumin powder, and mix. It may sound bonkers, but please, give it a try.
• Your Tuna Salad, Desi style, is ready! 
• Refigerate for 1/2 an hour before eating.

PLUM CAKE

       'Tis the festive season all over again. The  stationery shops bring out shiny green paper trees and plastic ornaments for it. Park Street is all decked up and shines at night in all its glory. And every pop up cake shop at your street corners tell you one thing. It's plum cake time!
       This plum cake comes out just amazing. I've searched the internet high and low, noted down some recipes, tried and failed a couple of times, till I got it right.  I'll apologise for not having a non-alcoholic version. I hope you'll have fun making this cake. Seasons Greetings!

Ingredients: A handful each of- 

• Cashew nuts (broken / chopped), 
• Raisins, 
• Black currants, 
• Dates (deseeded and chopped), 
• Tutti Frutti, 
• Candied Orange peel (chopped),
• Sugar – 1 ½ cup,
• Flour - 1 3/4 cup,
• Butter (soft, at room temperature) – 125 g,
• Baking powder – 1 1/2 tsp,
• Eggs (at room temperature) – 2,
• Vanilla – 1 tsp,
• Powdered Cinnamon – 1 tsp,
• Powdered Nutmeg – ½ tsp,
• Dark Rum – 150ml + 100 ml.

Method:

• Soak the nuts, raisins, black currants, and dates in about 100ml of rum for atleast 3-4days (you can soak them for a week or even a month). 
• Drain the dry fruits and nuts, and reserve the liquid (if any). Add more rum to the it to reach 150ml. Keep it aside. 
• Powder half the sugar. 
• In a non-stick saucepan / frying pan, sprinkle the rest of the sugar evenly. 
• Add 3-4 Tbsp of water, and put the pan over heat. The sugar will melt and caramelize. Keep an eye. 
• When the caramel has turned a deep brown, take it off the heat. Let it cool. It will solidify into glass. 
• Bring it back on heat, and as it melts, add the 150ml Rum that has been kept aside, and stir it in. Bring it to a boil, and let the alcohol bubble away. 
• Add around 50-60ml of water and stir the caramel sauce to get rid of and lumps. Let it cool down completely. 
• Pre-heat oven to 180°C. 
• Take a square-ish cake tin. Cut 2 long strips of baking paper (cut into same breadth as the tin), and place one strip length-wise, and one breadth wise, the two strips overlapping at the base of the tin. 
• Cream the powdered sugar and butter using an electric whisk. Add the vanilla. 
• Add the eggs, one by one, and whisk it in. 
• Add the flour, baking powder, nutmeg and cinnamon powder, and mix. It will start getting lumpy. 
• Then add the entire caramel and rum mixture, and whisk. Add a pinch of salt if you are using unsalted butter. The batter will be little on the runny side. 
• Add the drained nuts and dry fruits, chopped orange peel, and tutti frutti, and fold everything in. 
• Pour the batter into the lined tin, and bake at 180°C for 1 hr 15 mins. (Check after 55 mins.) 
• Take the cake out when it is done and let it cool in the tin for 10 mins. and then release the sides and take the cake out holding the paper, and let it cool completely on a wire rack. 

Do write to us at: the2brokegirlz@gmail.com

Merry Christmas and happy, happy holidays to all you wonderful friends!

PRAWN COCKTAIL by CHIROSHREE

To prepare this yum dish, you will need:

• Prawns (small-medium size)
• Water to boil the prawns in
• Lettuce

To prepare the Sauce, mix together :

• 3 tablespoon mayo
• 2 tablespoon ketchup (pref : heinz)
• 6-7 drops worcestershire 
• 15 drops tabasco
• 1 tablespoon brandy/ cognac 

To proceed:

• Put the water to boil.
• Set aside the prawns (small-medium size) after cleaning.
• Chop lettuce small bite sized pieces, and make  a bed of it on the serving platter.
• Now drop the prawns in the boiling water, let them stay for 2-3 mins not more else they'll get overcooked and chewy.
• Make a bed of prawns on the lettuce bed.
• Take all the ingredients for the Sauce and give it all a good mix.
• Pour them over the prawns.

Yummy Prawn Cocktail is ready!! 

Take the essence of this easy lip smacking cocktail with your preferred drink. I like it with wine :)

Buon Appetito!!

This recipe has been sent by our friend, Chiroshree Chakraborty Ghoshal. She's a happy woman, residing in Venice, Italy and living all her different roles to the fullest - as a mother, wife, English language trainer, assisting her husband with his business and of course, being the ultimate chef of the family! :D

In her words, "I hold a passion for cooking, in short cut and long process, depending on my mood!! ;) I always had an interest in cooking, but not that pro with everyday cooking... yet, slowly, with time, learnt the art of 'smart and easy cooking'. I have to mention that, till date I have loved sharing my words of wisdom to those who doesn't like cooking everyday, and made them feel the joy that they are missing (well, grapes are not always sour! ;) :D

So, here's my prawn cocktail recipe, it's easy and smart and super tasty! Go ahead and make it, surprise your hubby or your guest, make it everyday if you want to!

Love and hugs!!"

And now, my peeps, don't forget to share your thoughts below.

You can also write to us at: the2brokegirlz@gmail.com

Stay blessed dearies!

PINEAPPLE UPSIDE-DOWN CAKE

I had put this recipe on hold for the longest time. Maybe because it is too easy. The actual fun is in the waiting. If you are making it for the first time, you may find a restlessness in you, walking by the oven 3-4 times in the 30 mins., and all this only to see what it looks like after you have turned the cake over onto your cake dish. When my cake was ready and turned over, I was happy as a clam.

Now, I would like to warn you about one thing. Unless you are using the actual candied cherries, don't get carried away in the excitement like me and 'decorate' all the empty spaces on the bottom of the pan with the so called 'cherries' from your little fruit shop by the road. They are not cherries! And they kind of spoil the taste of the cake. So, while eating the cake, you end up picking the 'cherries' and putting them away.

Ingredients:

• Butter (softened) - 150g + a little more for greasing,

• Sugar - 3/4th cup + 2 Tbsp,

• Flour - 1 cup,

• Eggs - 3,

• Baking powder - 1 1/2 tsp,

• Baking soda - 1/3rd of a tsp,

• Pineapple essence - 1 tsp (optional),

• Tinned Pineapple slices (preferably in juice),

•  a little yellow food colour (optional),

• 5 Tbsp of the juice that the pineapples were in,

• Glazed cherries/ Candied cherries/ Maraschino cherries.

Method:

• Preheat  the oven to 200°C. Grease a round cake tin (mine is 10 and a half inch in diameter, about 26 cms.) with little butter, and sprinkle around 2 Tbsp of superfine /caster sugar. If you don't have superfine sugar, just measure out your regular granular sugar, and powder it.

• Drain the pineapple slices, reserve 5 Tbsp of the tinned juice. If you have pineapple slices in syrup, reserve the syrup. Line the bottom of the cake tin with the pineapple slices, and place a cherry inside the rings. 

• Cream the butter and sugar in a bowl. Use an electric whisk, it's easier. Add the eggs, and pineapple essence (if using) and whisk.

• Add the flour, baking powder, and baking soda, and whisk to make a smooth batter.

• Pour in the cake tin over the pineapples, and smooth out the top. Bake at 200°C for 30 mins.

• Let it cool for 15 mins., release the edges with a palette knife (or something like that), and flip over onto your cake dish.

• Give yourself an applaud!

Let us know how your cake turned out to be. Happy Baking!

DHANIYA CHICKEN by DIPANNITA

Here's what you will need for making Dhaniya Chicken: 

• Coriander leaves (dhaniya) - a bunch,

• Chicken (cut in to 2"x2" pieces) - 1 kg,

• Yoghurt (dahi) - 1 cup (150 gms) well beaten,

• Salt (to taste), 

• Sugar (to taste),

• Garlic paste - 3 Tbsp,

• Ginger paste - 2 Tbsp,

• Onion - half a large one,

• Green chillies - 2 to 3,

• Vegetable oil - 2 to 3 Tbsp,

• Turmeric powder - 1 tsp.

Method:

• Marinate the chicken with yoghurt, garlic paste and ginger paste and a pinch of turmeric (one should not be generous with turmeric because we want our chicken to be green). Keep it for ten minutes.

• Then paste the coriander, 2 de-seeded green chillies and half an onion in a mixer grinder (not much onion is required as that would spoil the smell of fresh corriander).

•  Heat oil in a pan. As the oil starts to heat add the marinated chicken first with all its marinade. Then after 5 mins. add the green paste. One can add more green chillies if she is too fond of heat.

• Add salt and sugar to taste.

• Cook for around 15 mins. in low/ medium heat for the chicken to become tender. 

And our DHANIYA CHICKEN is ready!!    

This recipe was contributed by Dipannita Bhattacherya.

Our sista's foray into the kitchen was late and rare, but it just grew from there. She likes to prepare simple healthy food that is easy to cook and good to eat, and her Dhaniya Chicken recipe is just that!  Dipannita is a resolved girl and believes in women power. She works for trade marketing of  premium tobacco at ITC. In her free time, she likes to read, write, travel, and paint, which she is very good at. With the winter already in your living room, and the abundance of beautiful green coriander around, it is the perfect time to make this dish. Chicken in a lip-smacking coriander curry!

Hope you enjoy making this dish, and do let us know how it was.
Comment below or at: the2brokegirlz@gmail.com

DINGLE PAYESH by GANGOTRI

INGREDIENTS for DINGLE PAYESH:                                                                                                                                                                                                                                                    

• 2 cup milk,

• 2 spoonful of condensed milk,

• 2 cup ripe pumpkin/Ding-le puree,

• 1/2 cup boiled rice,

• 4-5 green cardamom pods,

• 1 cup of chopped almonds-pistachios-kismish mix,

• 1 spoonful of Ghee,

•  Malai or whipped cream - to garnish.

Method: 

• Cut pumpkin into cubes, boil it and blend it in a blender to make the pumkin puree.

• Put the milk in a saucepan to boil over medium flame. Ground the elachi and put into the milk, add the condensed milk and boil until it thickens. Stir occasionally.

• In a pan, over low flame, heat the ghee and fry the dry fruits until slightly golden. Add the pumpkin puree and mix well. 

• When it starts leaving the ghee on its sides, add the boiled rice and the thickened milk and stir continuously for 4-5 mins and sprinkle some chopped dry fruits.

• Garnish with a dollop of malai! Serve hot, or cold. 

Our dear friend Gangotri Biswas has shared this very unique recipe of a pumpkin payesh. This is a special dessert recipe that has been passed down to her by her in-laws. Dingle here is the local word used for pumpkin in the Jamtara region in Jharkhand, where it is believe that 'Dingle' is an auspicious/ holy word.

Gangotri and we are school buddies. She lives in Delhi, and works as a business consultant, majorly in social sectors. Currently on a medical break, she is living her passion for good taste by cooking up amazing dishes for her husband and of course, herself.

Next time you think of making payesh, break the monotony and try this delicious pumpkin payesh. Don't forget to let us know how it was! Happy cooking.

SHAMI KEBAB by Dolon

Ingredients: 

• Minced Beef or Mutton – 1½ cup, 

• Spil Bengal Gram (Chana dal) – 2 Tbsp, 

• Cinnamon – 2” stick, 

• Green cardamoms – 2, 

• Cloves – 3, 

• Ginger Garlic paste – 2 to 3 tsp, 

• Garam Masala Powder – 1 tsp, 

• Black peppercorns – 4 to 5, 

• Coriander powder – ½ tsp, 

• Cumin powder – ½ tsp, 

• Onion (large, finely chopped) – 1, 

• Fresh Coriander leaves – chopped, 

• Lemon juice – 1 Tbsp, 

• Eggs – 2, 

• Ghee /Oil /Butter, 

• Salt – to taste.

METHOD

• Wash the minced meat thoroughly and drain. 
• Wash and soak the chana dal for 1 hour. 
• Add the soaked chana dal, cardamoms, cinnamon, cloves, and one cup of lukewarm water to the minced meat and knead well (very well).
• Now cook this mixture till water evaporates completely. 
• Remove from heat, let it cool, and add chopped onion, coriander leaves, ginger-garlic paste, red chilli powder, garam masala powder, peppercorns, coriander powder, and cumin powder. 
• Knead well again.  
• Tip: Freeze for 1-2 hours at this point if you want. 
• Once the mixture is cool enough, add the lemon juice and salt. 
• For the patty, roll the meat mixture into a ball, flatten each ball in the palm of your hand, and shape into kebabs. 
• Dip in the beaten egg mixture (both sides) and shallow fry the kababs on both sides with ghee till golden on a heated tawa (or nonstick).  
• Serve hot with green chutney.  

     

Dolonchapa has shared with us her recipe for Shammi Kebabs, a mouth-watering starter. 

We know Dolonchapa Chakraborty from our school days. At present, she is doing her PhD in DNA-protein interactions in viruses at the State University of New York at Buffalo. She likes to travel (mostly hike), paint, dance, read, and blog. (You can check out her blog here)

    Her interest in jostling up random stuff to make a dish grew from her belief that food is a great way to bond with people. Her dishes started making its way to parties where she always has her foodie friends around. She loves to bake, and spoils her friends rotten.

Mouthwatering recipe, ain't it?

Try it out at home and share your experience with us.

Do comment below or mail us at:

the2brokegirlz@gmail.com